Bananas are the perfect accompaniment to the world's easiest vegan crepe recipe(below). Although any healthiness bananas added to my plate is balanced out by the obscene amount of maple syrup I drizzled on top...
(Makes 2-3 10" pan-sized thin pancakes or more or thicker smaller ones)
300ml soya milk
100g of plain or wholemeal flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla essence
a little vegetable oil
- blend or whisk all ingredients except the oil till frothy
- wipe the oil onto a preheated pan, then pour enough batter to cover the bottom of the pan, wait till it all the batter is "dry"(should only take a few minutes) before attempting to flip it or it will fall apart!
-flip and fry other side of pancake for a minute or so, then serve
This here is banana bread from Dino Sarma's Alternative Vegan which I've made loads of times before. I've sprinkled sugar on top this time to make it more cake-like. Sadly, sugar is not the best thing for a type 1 diabetic like my boyfriend Jay to be eating, even though the scent of freshly-baked banana bread was so tempting he took a little extra insulin so he could indulge... naughty boy!
...but wait! Now this banana bread can still be successfully made by subbing the 3/4 cups of sugar for 1/2 cup of agave nectar! Here's the sugar free version below...
And last but not least, here's a photo of Fudge (The Cat, that is... you weren't expecting a veganised version of fudge after all those sweet banana dessert thing were you?)